Wednesday, April 9, 2008

I lied. I am going to do something in honor of hitting 100 posts. My pants are totally on fire. I would love for you to share your favorite crockpot pork recipes.

I'm allergic to pork. So are my mom and grandma. We can't digest it for some reason.

(gee, thanks Steph, for sharing that...)

So! I would LOVE to have some crockpot pork recipes on hand. If you have a tried-and-true recipe, let me have it. Post a comment, link a permalink to a crockpot pork blog post, etc. I'd rather not post links to About.com or RecipeZaar---if you have a great recipe from there, type it up in your own words with your own family's adjustments.

I'll leave the comments open for a few weeks, then go through and clean them up and alphabetize the recipes.

Because I have a touch of the OCD.

* You do not have to worry about the recipes being gluten-free. Gluten-free readers are very aware of what is and isn't gluten-free. *

83 comments:

I had no idea you could be allergic to pork! I don't eat pork, for a variety of (non-religious) reasons, and have loved combing through your many, many recipes. So while I won't partake of your reader submissions, I look forward to more of your crockpot wonders.

I love pork roast in the crock pot. I don't have a "recipe" as such. Just throw a big (5# or so)pork shoulder roast in the crock, cover it with onions, garlic, salt and pepper, just a wee bit of water and cook it all day. The more garlic the better. When it's falling off the bone, make gravy to go with mashed taters and you've got one of my kids' favorite meals.

I'm also allergic to pork products...but my friends aren't. So I, when I feel generous, cook up a hunk of ham. With lima beans and a little onion. And there's nothing better than the aroma from cooking ham, or bacon, or pork chops, or breakfast sausages... Ah, the memories. Sniff, sniff! Love your blog!!!

You may think I'm crazy, but I stock your blog! I think you are amazing and you have inspired me!! I am going to throw a crockpot party where the guests have to bring a crockpot full of food!Thanks for your inspiration. As

As for a pork recipe - its so easy and you can probably make it with any kind of meat...

I love pork, it would be so sad to be allergic! I have a favorite recipe I've been thinking of converting to the crockpot. I cook it long and slow in the oven, so I don'tknow why it wouldn't work. Here is the original with my proposed changes at the bottom.

Here's one that is a family hit. The ingreds sound like it would be terrible, but it's really quite good and the kids love it. I saw the recipe on Family Fun and it's called "Heavenly Ham Casserole". Layer thinly sliced potatoes, onions, and ham in your crockpot and top with a can of cream of mushroom soup and some cheddar cheese. Cook on low for 8 hours. Sometimes I leave out the ham for my vegetarian daughter and it still tastes great.

2-3 lb. pork loin roast (frozen or unfrozen is okay, just set for less time on unfrozen)1 large onion peeled and thickly slicedsalt and pepper1 can cream of celery soup2/3 cup sherry wine (or sherry cooking wine) - I buy a low priced sherry wine at the liquor store, use it for cooking and can nip at it along the way if you want

Place pork roast straight into crock pot. Place thick onion pieces onto top of roast, holding into place with wooded toothpicks if need be. (Run warm water over top of frozen roast for a few minutes so toothpick will stick into meat just a little)Spoon soup over top of onions on roast. Dump wine on top of soup.If anyone in your lfamily likes cooked onions (I love them and these are really tastey!) peel 4-5 small onions and set them whole on base of crockpot around roast.Cook 8 hr. on low for unfrozen, 10 hr. on low for frozen. Remove meat from crockpot at end of cooking time, it will fork apart.

Hey Steph,great minds think alike! I love my crockpot too, especially now that I have to work full time, and have to be GF.I have three TNT pork recipes:(first is from a recipe card in the spice aisle, that I have tweaked)Sage Pork Roast with Apple gravy2 1/2 tsp rubbed sage1 to 1 1/2 tsp garlic powder1 tsp ground ginger1/2 tsp blk pepper (or more to taste)3 pound boneless pork loin roast (or tenderloin)1 tbsp olive oil2 cups apple juice(if not GF you can use packaged pork gravy mix at the end)

Rub pork with olive oil, then rub with the combined spices. Place in crockpot with 2 cups apple juice.I cook it all day on low (turn down to keep warm after 8 hrs if someone is home).When ready to serve, pour remaining liquid in saucepan, reseason with more of the same spices, or packet of dry pork gravy mix, and thicken into a gravy. Yum!

In a small pan, sautee chopped garlic and minced onion (I used the jarred stuff to save time)in olive oil.Pour all cans of tomato in crockpot, add garlic and onion. Season to taste, we always add more or less, depends on the mood. And when my garden is in season,we use fresh tomatoes, peppers and veggies, too.Once you feel comfortable with the seasoning add a 2-3 1/2 pound pork tenderloin or roast, also works well with meatballs or sausage.

And, we always save leftover sauce as a base, the next time I make tomato sauce the leftovers get dumped in as long as they are still good. So sometimes you will have meatballs and find a piece of pork or chicken left from the last sauce! I put ANY meat in a tomato sauce (just not seafood) and have enjoyed the results everytime. To get used to seasoning your own, I learned how to season a sauce on the stovetop first (we sometimes can our own sauce), so I've got a pretty good idea how much to throw in, or what seasoning might be missing and need to be added. Well, for your followers who have been missing pork, hope these will be enjoyed!

Like Valerie above, I'll do a big pork shoulder or other pork roast in the crock pot with a little water and a lot of onion, and then shred that up. Add salsa, you have some burrito or taco filling. BBQ sauce or honey mustard, you've got pulled pork sandwiches. Let the imagination run wild. A nice thing about it is that freezes well, so you can really stretch a single roast.

Easiest thing in the world -- pre-seasoned pork loin in the crockpot. I usually do 4 - 6 hours on high or 8 - 10 on low. Just pork loin, frozen or refrigerated, in the crockpot. Dump it in and eat it up a few hours later.

Grease your crock. Make layers of hash browns, bacon and pork, onion, green pepper, mushrooms, and cheese. Keep going until you run out of ingredients. Whisk eggs with seasons and pour over everything. Cook low 10-12 hours.

4-6 Pork chops...dredge in flour(season flour with salt, pepper, garlic and dry mustard...just a few shakes of each so the flour isn't plain) once they have been in the flour...brown them in oil in the fry pan....just brown, not cooked.

Transfer to crockpot and pour two cans of condensed chicken and rice soup(DO NOT ADD WATER)

That's it. Cook on low for 4-6 hours...serve with extra rice if your family loves rice.

Whenever someone says they don't have any crockpot recipes this is one of the two I always give. It is super easy and the pork chops come out fork tender and juicy.

BTW...I love your website and I too am obsessed with my crockpot and I'm ok with it too!!!! So nice to know I'm not alone!

Place pork roast in 3 ½ quart slow cooker. In a medium bowl, combine cranberry sauce, port wine or cranberry juice and sugar. Stir in lemon, raisins, garlic, ginger, mustard, salt and pepper. Spoon over roast. Cook on low for 6-7 hours or until meat is 170 degrees on an instant read meat thermometer. Remove roast from cooker and cover with foil to keep warm. Measure 3 cups of cooking juices from cooker and pour into a medium saucepan. Bring to a boil over medium-high heat. In a cup, dissolve cornstarch in cold water. Stir into saucepan; cook, stirring, until thickened. Slice roast. Serve with sauce and rice on the side.

This is funny because as I read your recipes, I always think, "How could I make that without beef?" My 18 yo daughter is allergic to anything but completely organic beef, and because it's so horribly expensive, I don't buy much of it. I'm definitely going to try the chimichangas with pork!

In a greased crock pot (or a greased 13 in by 9 in by 2 in baking dish), layer potatoes and onion. In a skillet, brown pork chops in oil. Season to taste with additional salt and pepper if desired. Remove pork chops from pan and set aside.Melt butter in skillet. Stir in flour, salt and pepper. Add broth and cook, stirring constantly, until mixture boils. Cook for 1 minute. Pour the broth mixture over potatoes and onions. Place pork chops on top. Cover and bake in crock pot all day on low (or in 350 degrees for one hour, covered, and an additional 30 minutes longer or until potatoes are tender, uncovered.)

You could use Stephanies recipe to make the rice in the crock pot and than make the following to top it. (I'd love to adapt this to the crock pot but haven't tried it yet with the sauce and veggies - not sure how long you'd want the pork to cook before adding the veggies so as not to make them too soggy)

Stovetop: Drain juice from pineapple and put in pot. Add vinegar, soy sauce, salt and ginger. Stir until smooth. Add meat and heat until boiling. Reduce heat, cover and simmer 1 hour 15 minutes or until meat is fork-tender. (I think you could cook all this in the crock on low for several hours) Add onion, green pepper and pineapple chunks. Simmer 10 minutes longer or until onion and peppers are barely tender. Blend cornstarch with 3 tablespoons water, stir into pan juices, heat to boiling and cook one minute. Serve over rice.

I put the pork loin in the crock pot (it was frozen solid when I put it in and didn't go all the way in, but the lid would cover it). Grind pepper over pork loin and pour chicken broth over pork loin (you may need to re-pepper). Spread a couple of spoons of garlic over the pork loin, and stir a spoon or two into the broth. Cover and cook on low for 8 or more hours (I cooked overnight, since I used a frozen loin).

For lunch, I shredded it and served on wheat buns with barbecue sauce (my mom also put mustard on hers).

place a 3-4 pork roast in the bottom of the crock. In a bowl mix together 1 can cream of mushroom soup, 1 packet of onion soup mix and 1 can of coke. Pour over roast. Cover and cook on high for 6 hours.

Line a cookie sheet with foil, place rack on foil. Arrange ribs - cut apart if needed to fit. This gets messy, so make sure that it doesn't overhang. Sprinkle with S&P. Broil for 15 minutes, flip, S&P, broil for 15 minutes.

Dump the sliced onion in the bottom of the crock, place the pre-cooked ribs on top - I cut into 2 rib pieces first. Top with bbq sauce. I do this part at night, and put the crock into the fridge.Cook on low for 10 hours.Yummy!!

Achiote Pork Roast: Place a medium sized pork roast, juice of one lime, a can of light beer, a handful of raisins, a cup of water, and about 1 tablespoon of achiote paste into the crock pot, let cook for several hours (4-6). Serve with warm corn tortillas, slice avocado, salsa, and sliced red onion. Achiote paste is a Mexican paste made of various spices used in central and southern Mexico. This could also be done with chicken.

That's too bad that you're allergic to pork. I love pork. I have a recipe that I'm still trying to perfect for the crockpot. I make simmered pork in the electric skillet & it is very tender.

Recipe:Pork loin steaks, onions, garlic, seasonings (whatever your prefer), cream soup (mushroom or onion) & milk. I like to flour the steaks & brown them before putting in the crockpot, but you don't have to. I put a little soup mixture in the bottom of the pan, add a thin layer of onions, then the meat, then the rest of the onions, garlic, salt, pepper & the remainder of the soup mixture. I usually start it no later than 1pm & by 6pm it's so tender it falls apart when you pick it up.

I've used the same recipe in the crockpot with not much luck yet. Mostly because of the milk. Instead of milk or cream soup, I use stock or broth. You can use chicken, beef or vegetable or make your own ham broth. I usally start it in the crockpot no later than 10am & it's tender by 6pm.

I hope this has helped you. I'm always looking for crockpot recipes because I have three boys & during Little League season, it's not always easy to do dinner & get them to bed on time. Knowing cheesecake can be done in a crockpot just made my day as well! Thank you & good luck!

Hello!I went to an allergist because of reactions I had to pork and ginger, and the doc said that people aren't usually allergic to meats, but have an intolerance to it, like lactose intolerance. It's just easier to say "allergic" and people understand that. (I've also told people I was Jewish on one or two occasions.) It makes dining out really frustrating with everyone wrapping stuff in panchetta now. That makes your blog all the more exciting for me--I don't have to omit or experiment with alternative ingredients! I've been using the crock pot a bunch since you were on R. Ray. I'm making the white bean and sausage soup now, though I couldn't find the spicy chicken sausages at the store, so I'm using apple chicken sausage. Thank you!Karen

I don't really like Pork at all - well except Bacon and Pulled POrk Sandwiches. My husband loves these and will eat them every chance he gets so I finally decided to try it in the crock pot and OMG so good. Here is the recipe.

2-3 Pounds Pork Shoulder still tied either in string or netting.32 ounces ketchup 1/2 to 1 cup water3 tablespoons vinegar Dash of Worcestershire sauce3 tablespoons brown sugar, packed1/2 teaspoon salt, or to tastefew dashes hot sauce, optionalI also chop and onion and put it in as well for added flavour.

I cooked this for 9 hours on low until the meat is falling apart.

Take out of the crock pot and remove string and take a fork and just shred the meat - it will just fall apart.

Once fully shredded put all back in crock pot with the sauce and cook on high for another 45-60 minutes.

When done I just put on a kaiser bun with a little mayo - or traditionally you are supposed to eat it with coleslaw on the sandwich.

Here is the easiest pork recipe ever. Take a Boston Butt Roast, trim off fat, dump a bottle of bbq sauce on it. Cook on low 8 hours. I usually put this in the crock pot the night before I want to make it and cook it overnight. The next day, remove from crockpot, trim off any extra fat, shred and put more bbq sauce on it.

Here is THE BEST Pork recipe! I make it every month for an ongoing potluck dinner for a group I belong to and one month I made the mistake of taking something different other than the pork. Everyone was so mad at me LOL I promise it will be a HUGE hit where ever you take it:

Asian Peanut Butter Pork1-1/2 – 2 lbs pork loin 1/2 c. teriyaki sauce3T. rice wine vinegar3T. water2 garlic cloves, pressed1/2 c. creamy peanut butterCrushed peanuts (garnish)Green onion, chopped (garnish)Lime wedges (garnish)Cut pork into large chunks and place in Crock pot. Add Teriyaki sauce, water, garlic, and vinegar. Cook on low 8 hours or high 4 hours. Once pork is completely cooked, take it out of the crock pot and place on a plate to shred the meat with two forks (reserving the liquid). Before placing the meat back into the crock pot, add the peanut butter and stir until well blended with the liquid. Return pork to crock pot and stir meat to coat well with peanut butter mixture. Serve over hot rice and garnish with chopped peanuts, green onion slices and a squeeze of fresh lime juice.

1. Layer sweet potatoes, parsnips, onion, pork and apple in a 3½-qt or larger slow-cooker.2. Stir flour, salt, sage, thyme and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.3. Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.

Really, REALLY satisfying in the fall, with a crisp green salad and some pumpernickel bread....

Trim the tenderloin. Place tenderloin in crockpot. Season with salt and pepper. Combine 8 oz of pineapple, 1/4 cup of the reserved pineapple juice, brown sugar, soy sauce, garlic, and basil. Pour over tenderloin. Cover and cook on low for six hours. Remove the pineapple (as it will be well on its way to being brown and dried) and top the roast with the remaining 8 oz of pineapple and green peppers. Cook on low for another two hours. Remove the roast, green pepper and pineapple, and drain the juice into a saucepan. Return the roast, peppers and pineapple to the crockpot. Skim as much fat as possible from the reserve liquid, and add water until there's 1-1/2 cups. Stir the cornstarch into the remaining 1/2 cup of pineapple juice. Add this mixture to the reserve liquid and cook until thickened. Pour over roast. Serve with rice or noodles.

Another old standby for us is this super easy and fantastic recipe:

One pork butt (usually labeled as a Boston butt, but any pork roast of substantial size will work well in the crockpot)brown sugarWorcestershire sauce

Place pork butt in crockpot. With your hands, "smoosh" brown sugar all over the surface of the pork butt. Then spoon or shake Worcestershire sauce over the brown sugar. Cook 8-10 hours on low until the roast falls apart. Discard fat as you remove pork from crock pot. Makes excellent barbecue just as it is or a bit of a spicier barbecue sauce can be added. This is so good, it's hard to stop yourself from eating it as you go.

Note: I use Lea & Perrins worcestershire sauce because it's gluten free and I really like its quality, but French's worcestershire was also GF the last time I checked. I just eat mine with a fork and some chips, but GF buns could be used or regular buns for those who eat gluten.

Kalua Pork and Cabbage. I just found that there are a ton of Kalua pork slow cooker recipes out there. After you cook the pork butt/shoulder in the crock pot with the Hawaiian Salt and Liquid Smoke you shred the meat and stir fry it with some cabbage.

It is good, but unfortunately pork doesn't agree with my digestive system either (nor does gluten or dairy).

Directions:Mix the mustard, horseradish and brown sugar together. Mix in a small amount of cola to form a paste and rub all over the ham. Put the ham in the crockpot and pour the remaining cola over the ham. Cook on high for 1 hour and then set on low for 6-7 hours.

I've been poking around your blog and just love it. I'm becoming so inspired :-) I've been making this Pork Stew for many years, probably as long as I've owned my crock. Serve with some crusty bread and cold butter, and you have a feast!

I was hoping to find a pork recipe on here for my pork chops sitting in my fridge. I am saddened. Ok. over it. I just thought I would mention I am going to try the recipe for your apple sauce chicken with pork chops instead. It was fabulous for the chicken, so I imagine it won't be any less than amazing for the pork as well!

Love the blog! I e-mailed a link to it to everyone in my address book when I found it. Thanks!!

Earlier this year my favorite brother-in-law and his friend, Angela were coming to watch some sport with my husband. Being in a terrible food rut, I asked Angela if they had a preferance. She replied to just make mashed potatoes and she would do the rest. This is what she brought. (I adjust the recipe down to 4 pork chops since I cook for just the hubby and myself.)

Put chops and onions in crock.Mix together everything else. (the measurements aren't exact because it's about color. It should be about the color of butterscotch pudding)Pour soup mixture on top of onions and chops and move around so that everything is coated. Cook on low until fork tender. I usually let them go for at least 6 hours.

I make it with some form of potato and whichever veg I'm in the mood for. Angela said she makes this with rice and peas.

I just stumbled into your site. It's great! I loved to cook until MS. I can still do limited hands on cooking. This site will give my overworked husband a cooking break!Pulled Pork: Trim fat from pork roast and cut up into large chunks. Throw in crockpot with 16oz. root beer. (I know... too weird). Cook 6 hrs. or until tender. Dump off all liquid and shred pork. Add shredded meat back to crockpot with a bottle of BBQ sauce. Cook for 2 hrs.WOW!

Place the tenderloin in the bottom of the pot..........add the entire jar of preserves.....shake the pickapeppa sauce and pour it on top. Cook on low 8 to 10 hours. My pot cooks hot........so I don't usually cook it for more than 5 or 6 hours. This is great stuff....one of those deals that you don't think these things should blend.....but it does. Also great shredded and on buns or rolls for sandwiches. This recipe comes from a feature on the local TV news in Oklahoma called Together At The Table. Stephanie, you were recently featured on the Tulsa News....that's how I learned of this blog. Love what you're doing and have tried a few recipes already. Looking forward to trying many more.

I just made the Asian Peanut Butter Pork (recipe posted Aug 3 I think). I sliced 4 thick, uncooked boneless pork chops and placed them into a 2qt crock with all the ingredients, even the peanut butter-which I mixed 1/4 cup smooth and 1/4 super chunky, and cooked it on high for 2 hours. Thanks for sharing the recipe. I served it with fried rice and peas and it was delicious!!!

Place roast in crockpot; pour the vinegar mixture over top. Cook 6-8 hours or low or until it is falling apart. Shred with two forks.

To prepare sauce, combine 1 cup vinegar and remaining ingredients in a small saucepan; bring to a boil. Cook until reduced to 1 1/4 cups (about 5 minutes). Serve sauce warm or at room temperature with pork.

You can put this on sandwiches or eat by itself. It is pretty spicy, so if you don't care for hot stuff cut the cayenne by half and/or serve with coleslaw.

Steph, do you know how bummed I was when I bought a ham (on sale after the holidays) and found you did not have an amazing recipe for cooking it in the crock? So, so bummed, especially because with a kitchen remodel going on, the only way I could cook this is in my crock (no oven.)

Please try a whole ham in the crock- I am attempting one today after reviewing lots of other recipes I found

I'm not a huge fan of pork. It'snot that I don't like it, I just get stuck in a rut with chicken,meat,and turkey. During summer I bought a pork tenderloin on sale, put it in the crockpot, poured a jar of green salsa (not sure if g-f) let it cook all day.Very good over rice -the next day, shredded it, served over tortilla chips,melted cheese, it was fantastic.

I just stumbled across your blog about a week ago, whilst looking for crockpot recipes. My husband bought me a 6Q Smartpot for Christmas (I have a 3.5Q and wanted something bigger), and needed something to try out!

In a large saucepan, combine fruit bits, broth, 1/4 cup apple juice, butter, cinnamon and nutmeg. Bring to a boil; stir in stuffing mix and remove from heat. Place pork chops and remaining 1/4 cup apple juice in bottom of 3.5 to 4-quart crockpot. Sprinkle with salt and pepper; top with stuffing mixture. Cover and cook on low for 5 to 6 hours.

I love this blog. I have been receiving your emails part of this past year and love the recipes. I have a little different twist in my life. My daughter is allergic to beef of all things. My father in law is also on a gluten free diet. So, this web site is a very valuable asset to me. Thanks.

Lay pork chops or chicken breasts in 9 x 13 pan or crock pot. Mix above ingredients together and pour over meat. Cook until done. When cooking in the oven, I use 375 degrees for about 30-40 minutes. In the crock pot, I adjust the time to how much time I have. Sometimes on high, sometimes on low. It has not been an exact science. I hope you enjoy

I usually bake ribs in my oven for 4-5 hours, but last night decided I didn't want to get up too early for a group coming to lunch. I just mixed up bottle BBQ sauce (I add some "kick", such as buffalo wing sauce or tabasco sauce, plus some vinegar, brown sugar, etc to taste), then just mixed the sauce in with baby back ribs (the smallest bones), and we cut the ribs into 3 or 4 rib sections, so they were "ready to serve". I started them in the crockpots on "low" about midnight (3 crocks for about 27# ribs), and I was able to make "mild", "medium", and "spicy" crocks to please everyone in my crowd. I woke up around 6 AM, and was worried that I didn't smell anything, but once I opened our bedroom door, YUMMM!! The entire house had the wonderful smell of lunch ready. At that point, the ribs were loose off the bones, so I just put the crock pots onto "warm" until our group arrived. We put two of the crocks on our bar "buffet line", along with grilled pepper/onion mix, green salad with mandarin oranges, candied pecans, and raspberry vineagarette, and my homemade baked beans. Everyone loved the meal, and the only leftovers was the one forgotten crock in the kitchen (my "spare" ribs...haha). There was no other food left, except for part of two birthday cakes I had ordered for my husbands' surprise party!! We now have enough ribs for about 2 or 3 more meals this week, although I am thinking of pulling the meat off a few, and sending them in lunches, wrapped in tortillas with salsa and sour cream. I am loving your blog, have learned a lot, and I'm using my crock pot at least twice a week now. I also figured out how to get the crock with the broken lid replaced....it was recalled, so we'll see if the company sends the "entire box" or just the cooker! Thanks, Steph....your adventures have me trying new things and my family and friends are loving the results!

No recipe or anything, I just wanted to comment on the allergy to pork. My youngest brother was severely allergic to a LOT of things when he was a child - tomatoes, milk, eggs, citrus fruits, chocolate, peanuts, pine trees, penicillin, bee stings, the list goes on. One way we would know that he might be allergic to something is he would refuse to eat it after tasting it - smart kid.

For years we thought he was allergic to pork because he would refuse to eat it, so we always gave him chicken. It wasn't until he was about 10 that we found out that he's not allergic, he just doesn't like the stuff.

I am using a new crock pot for the first time. We are from Indiana and pork can be the cheapest meat in the store. I prefer pork loin as it is more lean. Here is a recipe I found on about.com:http://southernfood.about.com/od/crockpotporkchops/r/bl86c3.htm

I referred it in trying to update an old family favorite. I am a member of sparkpeople.comHere is a link to the recipe that I am using.http://recipes.sparkpeople.com/recipe-detail.asp?recipe=838229&ff=1I am going to keep an eye on it as this crock pot as a vent in the lid and I am afraid I don't have enough liquid.

Good afternoon all,I just wanted to post and let you know I will be trying the Pork Stew Crockpot Recipe for a lunch I am serving my parents who are coming to visit. Pork is a big thing in my family my mom is the queen of pork roast in the oven with rice and beans, fresh tossed salad and totones (fried green platanos)with a fresh garlic dip. So I really want to impress her with a different style of making a pork roast( Because I LOVE my crockpot dearly) Wish me luck and Thank you much Ardnas : )Pia

Cooked on high until bubbly, then turned down to low until dinner time.

Added some baby carrots, chopped celery and zucchini squash about a 1/2 hour before chow time - could probably have added it earlier. Served it over rice.

Salsa & brown sugar sounds kinda weird, but let me tell you... was it YUMMY!! Hubby told me never to make it again - as he was helping himself to a huge 2nd serving! :) My 15 month old scarfed down his veggies in minutes and while not a big meat eater, he happily ate the pork & rice I fed him.

It was SUPER easy and yummy, so I will definitely be making this one again!!

Love your recipes! I am a slow cooker fan from way back. My family's favorite pork recipe is Easy Pork Fajitas and it couldn't be easier. Put a pork roast (any hunk of pork will do as long as it's boneless) in the slow cooker. Sprinkle one package of taco season over the top of the pork. Put 1 cup of any salsa over that and cook on low about 8 hours. Shred the meat with two forks and fill up tortilla shells with meat and your choice of fixings.

Love this site!! Everything I have made is great. With 2 kids (son in baseball--so lots of time away in the evening--not much time to cook), husband and running my own business, time is crucial. Love the way the house smells and helps me reduce stress :) Oh my goodness...made the best pork chops last night!! Small variation on some of the recipes-didn't have the cranberry sauce on hand, so modified and YUM!In crock pot:boneless pork chopspacket of onion soup on toplarge handful of craisins (dried cranberries)3/4 cup of waterCook on low for7-8 hours.

My son is 12 and was inhaling them so fast, I was afraid he would get choked lol!